CRUMBS:

2 c. graham cracker crumbs
1/2 c. melted butter
2 tbsp. granulated sugar

Reserve 2 tablespoons crumbs for topping. Then press rest of crumbs into 9 inch greased springform pan and chill in freezer while preparing filling.

Beat 2 pounds cream cheese and 1 cup less 2 tablespoons sugar until smooth and light. Beat in 2 slightly beaten eggs, 1 teaspoon vanilla, and 2 tablespoons cornstarch. Mix until blended, then add 1 cup sour cream.

Pour into crust and bake 10 minutes at 350 degrees. Reduce heat to 200 degrees and bake 45 minutes. Turn oven off and allow to cool with door slightly open or 3 hours. Garnish with reserved crumbs and chill for 4 hours.